Sausageandshrimpcornbreadstuffingcasserole Recipes

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SAUSAGE, CORNBREAD AND CHERRY STUFFING



Sausage, Cornbread and Cherry Stuffing image

Provided by Martina McBride

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray, for the casserole dish
1 pound pork sausage, casings removed
2 tablespoons unsalted butter
4 ribs celery, chopped (about 2 1/2 cups)
1 large yellow onion, chopped (about 3 cups)
1 tablespoon poultry seasoning
1 teaspoon kosher salt
Pinch freshly ground black pepper
10 cups crumbled cornbread, toasted
2 cups chicken stock
1 cup dried cherries, chopped
2 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
  • Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
  • Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
  • Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.

CORNBREAD SAUSAGE CASSEROLE



Cornbread Sausage Casserole image

All your breakfast favorites are baked together between layers of cornbread!

Provided by Christian

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 7

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  • In a medium bowl, mix corn bread mix, cream style corn and water.
  • Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
  • Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g

SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE



Sausage and Shrimp Cornbread Stuffing Casserole image

To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 1/4 cups yellow cornmeal
3/4 cup flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons melted butter
1 1/2 cups buttermilk
1 lb uncooked medium shrimp (peeled and deveined)
4 tablespoons butter
1 small onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and chopped
1 large celery rib, diced
2 teaspoons cumin
1/2 lb dry smoked sausage, chopped
2 green onions, chopped
2 cups frozen corn kernels, thawed (or use fresh corn)
3 tablespoons fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
2 teaspoons seasoning salt (or to taste, or use white salt to taste)
black pepper

Steps:

  • To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
  • Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
  • Pour the batter into the hot skillet.
  • Bake at 450 degrees for 20 minutes or until golden.
  • Cool the cornbread completely, then cut into 1-inch cubes.
  • Arrange the cubes in a single layer on a large baking sheet.
  • Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
  • For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
  • Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
  • Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
  • Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
  • Fold in the cornbread cubes; toss lightly to combine.
  • Spoon into prepared baking dish.
  • Bake for about 30 minutes.
  • Delicious!

SHRIMP AND SMOKED SAUSAGE CORNBREAD CASSEROLE



Shrimp and Smoked Sausage Cornbread Casserole image

To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 24

2 lbs uncooked medium shrimp, peeled and deveined
1/4 cup butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
3/4 lb dry smoked sausage
3 green onions, chopped
2 cups canned corn niblets, drained
1 jalapeno pepper, seeded and finely chopped
2 teaspoons cumin (can use less, or adjust to taste)
1 teaspoon cayenne pepper (optional or to taste)
2 -3 tablespoons chopped fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
1 tablespoon seasoning salt (or use white salt to tasste)
black pepper
1 1/4 cups yellow cornmeal
3/4 cup flour
1 -2 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
3 tablespoons melted butter
1 1/2 cups buttermilk

Steps:

  • For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
  • Generously grease a 10-inch oven-proof skillet.
  • Place the buttered skillet in the oven to 5 minutes to heat.
  • In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
  • In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
  • Transfer the batter to the hot skillet.
  • Bake at 425 degrees for about 20-25 minutes, or until golden.
  • Cool the baked cornbread and then cut into 1-inch cubes.
  • Arrange in a single layer in a 15 x 10-inch baking sheet.
  • Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
  • For the casserole; butter a 13 x 9-inch baking dish.
  • Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
  • Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
  • Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
  • Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
  • Season with seasoned salt (or white salt and black pepper).
  • Spoon the mixture into prepared baking dish.
  • Bake for about 30-35 minutes at 350 degrees.

SAUSAGE AND CORNBREAD STUFFING



Sausage and Cornbread Stuffing image

The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, sliced
6 ounces (about 2 links) Italian turkey sausage, removed from casing
3 celery stalks, thinly sliced on diagonal
1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds
1 medium Bosc pear, cored and chopped
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped walnuts
1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups reduced-sodium chicken broth
1 large egg white
1/2 cup water
1/4 cup buttermilk
1 (8.5 ounce) box corn muffin mix
1/4 cup toasted wheat germ

Steps:

  • Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
  • Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
  • Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
  • Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
  • Preheat the oven to 350 degrees F.
  • Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.

MOM'S SAUSAGE AND CRANBERRY STUFFING



Mom's Sausage and Cranberry Stuffing image

Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!

Provided by Culinary Envy

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h10m

Yield 20

Number Of Ingredients 19

1 loaf soft Italian bread
½ cup salted butter
¾ pound mild Italian sausage links, casings removed
¾ pound andouille sausage links, casings removed
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic, minced
¼ cup minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 cups low-sodium chicken broth, divided
1 medium orange, zested and juiced, divided
3 large eggs
¼ cup minced fresh Italian parsley
1 (10 ounce) package dry bread stuffing mix
¼ cup dried cranberries, or more to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
  • Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
  • Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
  • Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
  • Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
  • Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
  • Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY



Sausage Cornbread Dressing Recipe by Tasty image

Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
8 oz spicy pork sausage, casings removed
2 stalks celery, diced
½ large yellow onion, diced
2 cloves garlic, minced
kosher salt, to taste
1 box cornbread mix
1 ½ cups boiling water
½ unsalted butter, melted

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
  • Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
  • Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
  • Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
  • Turn the broiler to high.
  • Broil the dressing for 1-2 minutes, until browned and crispy on top.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams

CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING



Cornbread Sausage Stuffing for Thanksgiving image

Easy cornbread sausage stuffing recipe made with country bread, cornbread, and breakfast sausage with plenty of herbs to make it truly irresistible.

Provided by Rhoda Boone

Time 2h20m

Yield 8-10 servings

Number Of Ingredients 15

½ cup (1 stick) unsalted butter, plus more for pan
½ pound good-quality day-old crusty country-style or peasant bread, torn into ¾" pieces (about 5 cups)
½ pound day-old cornbread, broken into ¾" pieces (about 5 cups)
1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into ½" pieces
2½ cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2½ cups low-sodium chicken broth
½ cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
A 13x9x2" or other 3-quart baking dish

Steps:

  • Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
  • Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
  • Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
  • Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
  • Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
  • DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.

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From thelifejolie.com


EASY HOMEMADE STOVETOP SAUSAGE STUFFING - COMPLETELY DELICIOUS
2020-11-09 Instructions. Brown sausage in skillet over medium high heat until cooked all the way through, about 5 minutes. Transfer to a paper towel-lined plate. Add butter, onions, celery, garlic, and herbs to skillet and cook till veggies are softened, about 5 minutes. Return sausage to pan along with bread cubes and gently toss.
From completelydelicious.com


SAUSAGE & CORNBREAD BREAKFAST CASSEROLE RECIPE | MIX AND MATCH …
2015-11-29 2 cups cheddar cheese, divided. Preheat oven to 350 degrees (if preparing and serving right away). Grease (I used Pam) a 9×13 baking dish. Set aside. Brown sausage over medium-high heat until cooked through and crumbled. Meanwhile, combine eggs, milk, soup, chiles and one cup of cheese in a bowl. Layer cooked sausage across bottom of your ...
From mixandmatchmama.com


SAUSAGE BREAKFAST CROISSANT CASSEROLE RECIPE - DINNER, THEN DESSERT
2019-12-30 Whisk together the eggs, whole milk, mustard, brown sugar, Kosher salt, pepper, nutmeg, and green onions in a large bowl. Add in the croissant pieces and toss gently but until the mixture is well combined. Gently stir in the sausage, onion and cheese into the custard mixture. Add the mixture into your 9x13 baking dish.
From dinnerthendessert.com


EASY CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING - SAPORITO KITCHEN
2021-11-10 Instructions. Preheat the oven to 375˚ and line a sheet pan with parchment paper or aluminum foil. Grease a 9x13 baking dish or 3 quart casserole dish with butter or baking spray. Crumble the cornbread and break the slices of bread into small pieces and lay on the prepared sheet pan in an even layer.
From saporitokitchen.com


CORNBREAD AND SAUSAGE STUFFING - KITCHEN DIVAS
2020-11-24 Add to cornbread with sausage mixture and stir softly until blended watching not to break up the cornbread into even smaller pieces. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 4 hours. Butter baking dish and fill with stuffing. Press gently with a spatula to fit stuffing into dish.
From kitchendivas.com


CORNBREAD STUFFING WITH SAUSAGE
2020-11-23 Add the sausage and sauté until it begins to brown. Add the garlic and saute for one more minute. Add the herbs and cook for another 1-2 minutes. Remove from heat. In a large mixing bowl, add the cubed cornbread and sautéed vegetable & sausage mix. Add 1.5 cups of the chicken stock and gently mix together.
From cookingwithjanica.com


CORNBREAD SAUSAGE STUFFING RECIPE - THE SPRUCE EATS
2021-07-04 Preheat the oven to 325 F. Saute the sausage, celery, and onions in a large skillet over medium-high heat for 8 to 10 minutes, or until the sausage is thoroughly cooked. Drain the sausage mixture, then spoon into a large mixing bowl. Add the cubed cornbread, fresh parsley, poultry seasoning, and dried sage.
From thespruceeats.com


CORNBREAD STUFFING WITH SAUSAGE AND CHESTNUTS - STRIPED SPATULA
2017-11-09 3 tablespoons chopped mixed herbs (such as fresh rosemary, thyme, and sage) . 1 cup roasted or steamed chestnuts , shelled and quartered**. . 2 cups low sodium chicken or turkey stock , plus additional for basting, if needed. . 1 cup sweet apple cider. . …
From stripedspatula.com


12 SHRIMP AND SAUSAGE RECIPES | ALLRECIPES
2021-11-09 View Recipe. Marinated shrimp and Italian sausage are grilled simply in this easy summertime dinner. Recipe creator denise suggests grilling the shrimp with the shell on to keep them more succulent: "With a paring knife, cut through the back of the shell to remove the vein while keeping the rest of the shell and tail intact."
From allrecipes.com


SAUSAGE, CRANBERRY & CORNBREAD STUFFING RECIPE (MUST TRY)
2022-03-25 Lay the cubed cornbread on a baking pan and toast in the oven until light brown and crispy. Heat the butter in a heavy skillet. Sweat the chopped scallions and celery. Remove the sausage from its casings. Crumble the sausage meat or chopped sausage into the pan and cook thoroughly. Drain off the excess fat.
From carnivorestyle.com


SAUSAGE AND CORNBREAD DRESSING - SIMPLY SCRATCH
2021-11-15 Preheat your oven to 400° and lightly spray a 3-quart oven safe baking dish. Set aside. Next, line a rimmed sheet pan with parchment paper and lightly spray with olive oil. Add cubed cornbread and bake 10 to 14 minutes or until toasted and golden brown. Set aside to cool slightly before adding to a large mixing bowl.
From simplyscratch.com


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